You’ll never taste such creamy grits or wonderfully paired layers of flavor in this classic southern dish with a little kick!
WHAT YOU’LL NEED:
- 1 pound (31/40 count) uncooked, peeled & deveined shrimp
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 cup chicken broth, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons flour
- 2 cups half and half
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 cup instant grits
- 1 cup grated Monterey Jack cheese
- Combine the Cajun seasoning, Italian seasoning, and paprika. Toss together mixture with the shrimp and then set this aside.
- In skillet, melt the butter over medium heat; add garlic and saute for one minute. Add shrimp, 3/4 cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink.
- Remove the shrimp with a slotted spoon, reserving broth mixture in skillet. Set the shrimp aside.
- Whisk together the remaining 1/4 cup chicken broth and flour until blended. Whisk this mixture into the broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened.
- Add shrimp and cook for one minute.
- Meanwhile, bring half and half, water, and salt to boil in heavy large saucepan. Gradually whisk in the instant grits.
- Reduce the heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
- Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper.
- Serve shrimp over creamy grits.
Article Provided By: Allison Thomas